gluten free cake disaster!

I'm making Spanish apple cake (from baby led weaning cookbook) with olive oil and gluten free flour but the mixture is nowhere near pourable as the recipe states! I've added more oil, but now it won't mix in.

I make gluten free cake all the time. Sometimes even with regular flor a recipe can be more or less pourable, occasionally it is a fault with the recipe (I have had to half the fluid in one recipe to get the cake to work, and that is with regular flour). Sometimes the other variables. I would just follow the recipe and ignore pourability. Adding more oil is never a good idea, if you need more moisture, then a tablespoon of milk is the best thing to add. I would up the other ingredients now, to equal the oil increase, and then bake it, adding a little bit of milk if it really seems dry, but there is a lot of moisture in apples anyway.